November 5, 2014

RECIPE: Stuffed Pepper Soup

This recipe is loosely based on the one found on Skinny Taste. I had a ton of peppers to use up, and that recipe only called for 1 cup, so I made some changes to accommodate all my peppers (and my family's tastes). This soup is SO yummy!

Cook the rice according to package directions, and set aside. Heat the olive oil in a large soup pot (at least 5.5-quart size). Add the onion and cook for a couple of minutes. Add the turkey, breaking it up as it browns. Once the turkey is browned, add the bell peppers and cook for a couple of minutes. Add the rest of the ingredients (except the rice) and bring to a boil. Reduce the heat to a simmer, and let it cook until the peppers and onions are as soft as you'd like (I cooked it about 15 minutes). Add the rice to the soup pot, and stir to combine. If it's too thick, you can add some water (I added about two cups). (You could keep the rice separate from the rest of the soup and only add it when serving, so it doesn't overcook--but I like to add it right to the soup)

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